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Friday, January 31, 2014

French Onion Soup

This soup is rich, savory, and is the perfect meal for a cold day! The bread gives it a little bit of a crunchy texture, while it also soaks up the broth of the soup, and the cheese gets gooey after melting under the broiler. Yum!

To make 2 to 3 servings of French onion soup you will need:

4 Tbs BUTTER, unsalted

1 to 1 & 1/2 lbs. ONION, thinly sliced

1 tsp DRIED THYME

1 tsp SALT

1/2 tsp PEPPER

1/2 Tbs FLOUR

Optional: 1/2 cup DRY WHITE WINE

2 cup BEEF STOCK (could substitute vegetable stock)

1 cup CHICKEN STOCK (could substitute vegetable stock)

1 cup CIABATTA BREAD, cubed

1 & 1/2 cup GRUYERE CHEESE, grated

Melt the butter in a large pot. Add the onion and the spices. Heat over medium to medium-high heat for 20 to 30 minutes stirring occasionally until the onions are very soft and golden-brown.

Stir in the flour and cook for another 1-2 minutes.

Add the white wine and scrape the bottom of the pan to incorporated the dried on bits into the soup (this might sound weird, but it will add flavor!). Simmer for 2-3 minutes.

Add the beef stock and chicken stock. Simmer for another 20-30 minutes to allow all of the flavors to come together.

At this point you can either serve the soup as is, or ladle thesoup in to oven save bowls...

...top with the cubed bread...

...and cheese...

...and then broil on high for 4-6 minutes until the cheese is melted.

Yum!

French Onion Soup

Ingredients:

4 Tbs BUTTER, unsalted

1 to 1 & 1/2 lbs. ONION, thinly sliced

1 tsp DRIED THYME

1 tsp SALT

1/2 tsp PEPPER

1/2 Tbs FLOUR

Optional: 1/2 cup DRY WHITE WINE

2 cup BEEF STOCK

1 cup CHICKEN STOCK

1 cup CIABATTA BREAD, cubed

1 & 1/2 cup GRUYERE CHEESE, grated

Directions:

Melt the butter in a large pot. Add the onion and the spices. Heat over medium to medium-high heat for 20 to 30 minutes stirring occasionally until the onions are very soft and golden-brown.

Stir in the flour and cook for another 1-2 minutes.

Add the white wine and scrape the bottom of the pan to incorporated the dried on bits into the soup (this might sound weird, but it will add flavor!). Simmer for 2-3 minutes.

Add the beef stock and chicken stock. Simmer for another 20-30 minutes to allow all of the flavors to come together.

At this point you can either serve the soup as is, or ladle thesoup in to oven save bowls, top with the cubed bread and cheese, and then broil on high for 4-6 minutes until the cheese is melted.